Name: Caramelized Onion Sauce with White Wine
Total time: 1 h
Ingredients: 4 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1/2 teaspoon table salt; 1 teaspoon light brown sugar; 2 pounds large onions , root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain; 1 medium clove garlic ,minced; 1 small shallot , minced; 1 cup low-sodium chicken broth; 1/2 cup dry white wine

Why This Recipe Works

Too often, caramelized onion recipes are a waste of time—yielding burnt, gummy, bland, or greasy results. But when a recipe works, caramelized onion can play a wide range of culinary roles, from condiment for burgers to sauce for roast chicken. To produce perfectly versatile onions, we sautéed them in a nonstick pan in butter and oil over high heat for the first five minutes to quickly release the moisture, then cooked them over medium heat for 45 minutes for clear onion flavor and a yielding yet firm texture. For flavoring, we added just a little light brown sugar, salt, and black pepper.

Before You Begin

This sauce is an excellent accompaniment to a simple pork roast or roast chicken.

Instructions

Heat 1 tablespoon butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in 1/2 teaspoon salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Add garlic clove and shallot to onions, cook until fragrant, about 1 minute. Stir in chicken broth and white wine; simmer until mixture reduces to about 2 cups, 2 to 3 minutes. Off heat, whisk in 3 tablespoons cold butter, 1 tablespoon at a time; adjust seasoning with salt and pepper. Use immediately.